hazelnut pesto

Yield: 2-3 servings


  • 1/2 cup toasted hazelnuts
  • 3 cups packed, fresh basil leaves (approximately)
  • 2 garlic cloves, crushed
  • 3 T extra virgin olive oil
  • 1/4 t fine sea salt, or to taste
  • freshly ground black pepper
  • pinch of cayenne if you fancy some heat


  1. Place toasted hazelnuts in a food processor and process until finely ground
  2. Add the crushed garlic cloves and process to incorporate
  3. Add the basil and process until the mixture comes together nicely
  4. Add the olive oil, 1 T at a time, processing well between each addition (you may not need all 3 T or you may need more, depending on your mixture)
  5. Add salt and pepper(s) and process a bit more until everything is mixed well
  6. Add some water 1 T at a time if the mixture is too thick
  7. Add the pesto to pasta of your choice – the recipe makes enough for 2-3 servings

Recipe courtesy of Amy Gedgaudas

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